That’s an excellent ratio of meat to vegetables!
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Looks great but whats the deal with serving bread with pasta?
Not enough carbs in the pasta alone.
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I don’t understand the question.
Holy shit that is a caviar pizza. Baller af.
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that is the most russian thing i’ve seen
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Oh yes? 
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Swap that sour cream for good butter and I could eat five of those. Maybe add a few slices of cucumber.
That looks like salmon roe to me? In English, we usually reserve “caviar” for sturgeon eggs only, but “roe” for salmon eggs, flying fish eggs, etc. Or at least, the only sturgeon caviar I’ve had has been black, not orange.
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Missing vodka.
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Wouldn’t stop me from giving your pancakes a shot, though. I don’t think I’ve had salmon roe in any context other than sushi, but it seems like they could work like this.
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Yeah, I’ve had blini with caviar before, but it was sturgeon caviar, and there was no sour cream for some reason. I haven’t seen it with a pancake as large as yours, or with salmon roe before, but I guess that’s me being out of the loop since that recipe clearly says anything roes, er, goes.
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In Russian every kind of fish egg is called caviar (Ikra) and then you specify the type/grade. You may notice similarities to the Japanese word Ikura which is specifically salmon roe so English is wrong on this one. They’re all caviars.
Russian people also make eggplant caviar. I can’t explain that one.
Here salmon caviar is only $50-100/kg. Best heaped onto crusty bread with butter and shots of vodka.
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I feel like putting roe on pizza is still semi-baller.
That’s like a $70 tray in America at any hotel.
The Japanese have Ikura, yes, but they also have masago and tobiko, so I’m not sure that English is the outlier for having more than one word for fish eggs.
Alright, I’ve decided that I’m going to learn to cook better. Need some feedback on this steak, tried reverse sear, but don’t think I got the sear right. Temp looks ok, though:
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Usually failure on sear comes from the pan not being hot enough or the steak being too wet.
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That steak is too thin.
If there isn’t tons of smoke when you do the sear, the pan isn’t hot enough. Use grapeseed oil rather than olive oil, it burns at a higher temp. Use a cast iron skillet, if you have one. Also once you start the sear, DONT TOUCH THE STEAK! This is hard.
Always let it rest at least 5 minutes before cutting into the steak.
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